Gujrati Dal Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Mixed dal*,
3 medium: Tomatoes, cut into wedges
1 small: Eggplant, sliced into sticks, like french fries
1 medium: Zucchini, same as above
1/2 tsp: Turmeric,
1 tbsp: Chopped ginger,
1 tsp: Chopped garlic,
2 each: Green chilies, minced
4 tbsp: Ghee,
3/4 tsp: Black mustard seeds,
3/4 tsp: Cumin seeds,
1/3 tsp: Asafetida,
1 tsp: Salt,
2 tbsp: Chopped coriander leaves,
Directions:
Wash dal. Place legumes in a bowl & cover with hot water. Soak for 2
hours, drain & rinse. Put in a large pot with the turmeric, ginger,
garlic, chilies & 3 cups water. Boil & simmer for 45 minutes. Turn
off heat & let cool slightly. Puree with a wire whisk.
Heat ghee in a deep pot & add mustard seeds. Fry for 15 seconds. Add
cumin seeds & cook for 10 seconds. Add asafetida & cook for a second
or two, then add the tomatoes. Cook, stirring rapidly, for 3 to 4
minutes. Add eggplant & zucchini & cook for an additional 3 minutes.
Add lentil puree & salt & bring to a boil. Reduce heat & cook
covered for 20 minutes. Serve over plain rice.
*Use a mixture of dals, yellow lentils, pink lentils, yellow split
peas & yellow split mung beans.
Julie Sahni, "Classic Indian Cooking"
Source from luhu.jp
hours, drain & rinse. Put in a large pot with the turmeric, ginger,
garlic, chilies & 3 cups water. Boil & simmer for 45 minutes. Turn
off heat & let cool slightly. Puree with a wire whisk.
Heat ghee in a deep pot & add mustard seeds. Fry for 15 seconds. Add
cumin seeds & cook for 10 seconds. Add asafetida & cook for a second
or two, then add the tomatoes. Cook, stirring rapidly, for 3 to 4
minutes. Add eggplant & zucchini & cook for an additional 3 minutes.
Add lentil puree & salt & bring to a boil. Reduce heat & cook
covered for 20 minutes. Serve over plain rice.
*Use a mixture of dals, yellow lentils, pink lentils, yellow split
peas & yellow split mung beans.
Julie Sahni, "Classic Indian Cooking"
Source from luhu.jp